I finally have the time to post the Valentine's day pictures from the restaurant. We were sold out, but only did 130 guests, because most reservations were for parties of two.
Menu

shrimp cocktail

salad of romaine, artichoke hearts, hearts of palm, watermelon hearts, tossed with toasted pine nuts and lemon-mint vinaigrette

Main course was tenderloin and lobster with walnut-blue cheese mashed potatoes

or

Chicken Rochambeau with rice pilaf-both entrees had grilled baby vegetables

Triple chocolate mousse cake with rasberry sauce and creme anglaise

I reinvented the Chicken Rochambeau, by pounding a skinless boneless chicken breast, stuffing it with ham, rolling it jelly-roll style, breaded it and roasted it.

I sliced it into pinwheels and placed it on top of Marchand du vin sauce, then napped the top of the chicken with bearnaise. Believe it or not this is a much lighter dish than the New Orleans classic which was in vented at Arnaud's I think. It required a ham steak placed over Marchand du vin sauce, topped with a roasted half chicken, which was smothered with bearnaise. Even in my most gluttonous moments I don't think I could get that down.

Dan Dunsford did the florals.

We cekebrated Valentine's day a day early last night. I'll be at the restaurant all day today. We're very busy tonight there. The stone cutter had my kitchen messed up most of the day installing new granite counter tops, so there wasn't much time for everything else. I purchased Dan a new shirt from Brooks Brothers, some Eau de toilette from a new store at the Galleria specializing in things from Provence-really neat place. Chocolates from Karl Bissinger also.

The menu consisted of a whole crab already cleaned and steamed from Whole Foods, Grilled sea scallops with vegetable latkes, creme fraiche, and salmon roe. We drank a cava Montsarra-really nice for $15-lots of lime, very dry, but none of the bitterness I find in some cheaper sparkling wines.

I set the table with Dan's grandmother's china, my grandmother's vintage tablecloth with her rosewood bud vase and a spray of orchids, all in all sort of sweet.

Last week was my boss's fiftieth birthday. His wife planned a terrific Cajun party.
My partner Dan Dunsford did the decor and flowers. We placed iced beer in an old claw foot tub. Desserts had a dramatic rose center piece. The crawfish bol was thrown out on newspaper covered tables, with a canvas backdrop of Jackson Square.

There is really not a recipe for the boil. I did it in my large tilt skillet, but a smaller party could be made in a stock pot. I have even done them outside on a grill.

I first made a court boullion with wine and vegetables. I cooked the potatoes first, then added the corn. As the vegetables get close to be done, add the crawfish and the shrimp (they cook very fast).

We had a blues band as well. Everything was quite delicious and everyone had a blast.

lOBSTER LUST CONTINUED

I MADE SPINACH PASTA DOUGH (2 EGGS, 2 CUPS FRESH SPINACH PACKED-FLOUR TO MAKE a soft dough.

Smoke the lobsters. Line a pan wih heavy foil and cover the bottom with brown sugar.
Besprinkle the sugar with loose tea-I use OOlong- place lobster in a perforated pan over the sugar and tea. Cover tightly with foil and a lid. Turn flame on Low and smoke for twenty minutes. Turn off the heat and let stand 1/2 hour.

make raviolis, I made round ones and square ones. Sauce them with a tomato vermouth sauce with some fresh basil and dijon'

The entree was Veal Oscar-per Cara's request.

They drank Duckhorn Cab and had a Floodgat Port for dessert.

LOBSTER LUST
I seem to be under the spell of lobster this month. My two foxiest girlfriends Nikki and Cara (alias Kimberly) came to%

Here's my friend and mentor Richard Perry. One of the true pioneers of New American cooking.
He is a nationally recognized culinary treasure, and I'm sure I'll be posting some of his wonderful recipes. I have worked for him and been friends for over 25 years. He has also been influential to a number of chefs now cooking in the top restaurants in St. Louis, MO.

Same blog, trying to get the wine photos now